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Friday, May 2, 2014

Cilantro Chutney and Barbecued Stuffed Paneer

I have found that people either love or hate Indian food. My husband and I fall into the love category. The blends of herbs and spices are so fragrant and leave me wanting more. I took a course at Whole Foods Market to learn more about re-creating Indian dishes at home. What I have found is that making Indian food is not a rushed process. At times, it can take a full day to make a meal. In the end, it is so worth it!Using products from Dorot tremendously cut down the time to make these dishes. I didn't have to peel, grate, or chop the garlic and ginger. Nor did I have to worry about chopping hot chili pepper. That is a major plus in my book!Cilantro Chutneyby TondaAdapted from Whole Foods Market Culinary Center "Hot! Hot! Hot! with Shefaly Ravula" course 1 medium bunch cilantro2 cubes Dorot Chopped Chili6 cubes Dorot Crushed Ginger1/4 cup raw unsalted peanuts1 teaspoon kosher salt1/2 teaspoon sugar1 Tablespoon fresh lime juice1/2 cup waterCombine all ingredients in a food processor or blender. Blend until it makes a nice spread.*For a thinner chutney to use as a dip, add more water.,Barbecued Stuffed Paneerby TondaAdapted from Whole Foods Market Culinary Center "Hot! Hot! Hot! with Shefaly Ravula" course 2 blocks paneer cheese (14 ounces each)1 cup cilantro chutneyFor the marinade:3 cubes Dorot Crushed Garlic3 cubes Dorot Crushed Ginger3 cubes Dorot Chopped Chili9 cubes Dorot Chopped Cilantro2 Tablespoons canola oil2 Tablespoons water1 cup plain yogurt1 Tablespoon paprika1 teaspoon coriander powder1 Tablespoon chili powder1 teaspoon salt1 Tablespoon fresh lemon juiceMelted butter for basting on the grillSlice the paneer in half longitudinally so that you have two large rectangles. Cut each piece into thirds to make 6 small rectangles per block of paneer. Using a paring knife, cut a deep pocket into the long edge of each piece of paneer. Remove bits of paneer if needed. Fill each pocket with a spoonful of cilantro chutney and set aside while making the marinade.Add the garlic, ginger, chili pepper, cilantro, canola oil and water in a food processor, and process to a coarse paste. Pour the paste into a medium mixing bowl and add the yogurt, paprika, coriander powder, chili powder, salt and lemon juice. Mix well. Dip the pieces of stuffed paneer into the marinade and then place them in a baking dish. Pour the rest of the marinade over the top of the paneer pieces. Allow to marinade for at least 4 hours, up to 12 hours in the refrigerator.

Preheat the grill to high and oil the grill grate when ready. If you have a stovetop griddle, you can alternatively cook them on that. Grill for about 3 to 4 minutes on each side, basting with melted butter a few times. Serve with some chutney on the side for dipping.*This marinade is so tasty! If you cannot find paneer, try it on chicken.

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